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Uncle Glen's 8year Black Fruitcake
Author/Submitted by:
Servings: 3
Categories:
Cakes
/
Christmas
/
Desserts
Ingredients: 1
lb
Butter 1
lb
Brown sugar 10
Eggs 1
t
Ground cinnamon 1
t
Ground nutmeg 1
t
Ground cloves 1 1/2
ts
Ground mace 1/2
c
Red wine 1/2
c
Brandy 1
c
Rose water 1
lb
All-purpose flour,
sifted
2
lb
Seedless black raisins 2
lb
Currants 1/4
lb
Citron and mixed candied fru 1
c
Black walnuts,
chopped
1/2
c
Dark rum
Directions:
Recipe by: Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 Preheat
oven to 350 F. Cream butter and brown sugar, then add eggs, one at a
time, beating before adding. Mix in spices, wine, brandy and rose
water. Sift in half the flour, blending well. Mix the other half of
the flour with the raisins, currants, citron, and nuts. Add this
mixture last. Pour into three 9-inch loaf pans or two 10-inch tube
pans, lightly greased, and bake for 20 mins. Then turn oven down to
275 F and bake for 1 1/2 to 2 hrs more, or until firm. Remove from
pans, cool to room temperature, and place individual cakes in
rust-proof lidded cake tins. Pour 5 to 6 Tbs of dark rum evenly over
each cake, seal tightly, and store in a cool, dark place. Every 3
mons, continue to add 5 to 6 Tbs of rum for the next 2 to 4 years,
depending on your patience. Then thoroughly wash and dry the cake
tin. Wrap cakes securely in wax paper, replace in tins, and seal. The
cake can be eaten at any time but improves with age. The longest
Uncle Glen waited to serve this holiday treat was 8 years. Yield:
three 9-inch loaves or two 10-inch tube cakes.
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